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Hi! I'm new here from FL.

post #1 of 3
Thread Starter 

Hi!

 

My name is Jocelyn. I am a foodie who loves to cook, experiment in the kitchen, host+plan events, travel, and dine out.

I am an accountant, I have a BS in Accounting and for the last 3 years I have operated as an independent contract bookkeeper and accountant. But have been looking to possibly scale back as my heart is not really in it anymore.

 

I relocated to Florida from the DMV. Before leaving at my last 3 events my husband and I held for my family and friends I was told that when we moved here I needed to start my business asap. My husband has 2.5 years of experience in the food industry and loves to cook too. I love coming up with décor, fun and tasty recipes.

 

Fast forward a year later, I took on a subcontract for a neighbor who provides start up and financial services for food trucks and food industry based businesses. She owns a successful food truck herself and is a treasurer for a local food truck association. And now I am networking with her, learning all I can not just on the financial side but the business side; and my husband helps on their food truck sometimes at events.  Funny how things work out huh? So far she has told me all about minimum things to start legally and stay out of trouble.

 

Right now I am in the planning stages and trying to learn all that I can. I feel like I am ready but then I am always reading or hearing something that makes me scale back and read more. I am not formally trained (as far as attending culinary school or anything like that) but have been cooking since I was a kid. I love watching the Food Network channel. I’m looking forward to learning even more and having some great discussions with you all.

post #2 of 3

@JTWTTaylor Welcome aboard! Food trucks are such a hot area in our industry! Your cautious, careful and calculated move into the field sounds like the right path. Your financial background is key! So many restaurants fail not because of poor food, but mismanagement of numbers. Certainly, a good demographic study and offering the right product are essential for success. Please keep us posted as move forward! Again, welcome aboard!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #3 of 3
Welcome to Cheftalk.com we are glad you joined and I think you'll find a lot of great resources in the community to help you as you start a catering business please let us know if you have any questions about how to use the forms
Thanks,

Nicko 
ChefTalk.com Founder
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All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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